Category Archives: Tex-Mex

On this Labor Day weekend I hope your plans that involve family, friends, sunshine and very little time in the kitchen. Of course if you are having people over you will probably be expected to feed them some type of food…..and it might as well be delicious!

For today’s activities I have whipped up a batch of my Shredded Pork and Grilled Pineapple Tacos to feed my friends. I love this recipe for parties because it is so fresh and delicious yet it is super easy. You can make most of the components the day before then let guests assemble their own tacos when it is time to eat. Another added bonus of this recipe is that if you have any vegetarian-minded guests they can easily skip the pork and still have delicious black bean and grilled pineapple tacos to enjoy.

The secret to my easy breezy tacos is using slow cooker pork. I cook the pork the day before nice and slow in the slow cooker, then shred with a fork and store in the fridge over night. A quick reheat in the microwave and you are ready to go.

The only part I definitely do right before I am ready to serve is adding the avocado to the black bean salad. If you cut up the avocado the day before it will turn brown. It is fine to eat it of course, but it just doesn’t look as fresh and appetizing on your plate.

Happy Labor Day weekend everyone! Hope you have a stress free and delicious holiday!

Shredded Pork and Grilled Pineapple Tacos

Heat tortillas (in the oven, microwave or on the grill) if desired. Top with a grilled pineapple ring, shredded pork and black bean salad. Garnish with chopped cilantro and serve with a side of chipotle cream sauce.

On days when you need to get dinner to the table in a hurry with minimal effort you need to think slow…..as in slow cooker! Dinner cooks while you are off doing other things and when you get home after that long busy day, the house already smells like dinner! How awesome is that??

In anticipation of a hectic evening (or two) this week I decided to make my Tex Mex Slow Cooker Shredded Pork. It takes about 10 minutes to make the sauce, then you let the pork marinate 12-24 hours before putting everything in the slow cooker so it can do its thing. Eight to ten hours later pork comes out falling part, tender and juicy.

I love this recipe beause it is so versitile. You can serve the pork just as is, add BBQ sauce or add the shredded pork into other dishes like tacos. Give it a try and let me know what you think.

I had bag of frozen cauliflower in the freezer and was looking for something new to do with it. Mashed cauliflower came to mind, but it can be a bit bland. So I came up with some ideas to really kick up the flavor.

I started this dish by roasting the cauliflower in the oven instead of boiling or steaming. I love roasting vegetables because it makes the flavor richer. Next I added cheese and chipotles for an unexpected flavor boost. The results was Chipotle Smashed Cauliflower, a rich subtly spicy side dish.

Chipotle Smashed Cauliflower

Prep Time: 6 minutes - Cook time: 30 minutes - Makes: 4 servings

1 (1 lb) bag frozen cauliflower

2 tablespoons olive oil

1 cup shredded mozzarella

1/2 cup milk

3 tablespoons sour cream

1 tablespoon lime juice

2 teaspoons finely chopped chipotle pepper in adobo sauce (add more or less to adjust the heat level)

salt and pepper

cilantro (optional garnish)

Preheat oven to 400º F.

Pour frozen cauliflower into a baking dish. Drizzle the cauliflower with olive oil and toss until coated. Arrange cauliflower in a single layer. Bake for 20-25 minutes or until cauliflower is hot and very soft.

Transfer cauliflower to a blender or food processor. Add mozzarella, milk, sour cream, lime juice, chipotle. Process until pureed. (Be careful and hold the top down while blending. When blending or processing hot foods the heat build up can pop the lid off.) Season with salt and pepper.

Return smashed cauliflower to the baking dish. Put back in the oven for 10 minutes or until hot.

Place smashed cauliflower on serving dish and garnish with chopped cilantro if desired.